Chinese Cooking For DummiesForget about takeout! Have you ever had a craving for fried dumplings or hot and sour soup at midnight? Ever wonder how your local Chinese takeout makes their food taste so good—and look so easy to make? Still don’t know the difference between Sichuan, Cantonese, and Mandarin cooking? Discovering how to cook the Chinese way will leave you steaming, stir-frying, and food-styling like crazy! The indescribably delicious cuisine of a fascinating country can finally be yours. And in Chinese Cooking For Dummies, your guide to the wonders and magic of the Chinese kitchen is none other than Martin Yan, host of the award-winning TV show Yan Can Cook. In no time at all, you’ll be up to speed on what cooking tools to use, how to stock your pantry and fridge, and the methods, centuries old, that have made dim sum, Egg Fu Young, Kung Pao Chicken, and fried rice universal favorites. You’ll also be able to:
And with over 100 recipes, arranged conveniently like a Chinese menu, Chinese Cooking For Dummies lets you select from any column in the comfort of your own kitchen...which is when the fun really begins. Imagine putting together your ideal meal from the book’s rich offering of recipes:
Chinese Cooking For Dummies gives you all of the basics you’ll need, letting you experience the rich culinary landscape of China, one delicious dish at a time—and all, without leaving a tip! |
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User Review - Count_Zero - LibraryThingThis is probably the most informative and most helpful cookbook I've found on how to make Chinese food for someone who had never made Chinese food before. Read full review
Contents
Kung Pao Chicken | |
Honey Garlic Chicken | |
Lemon Chicken | |
Moo Goo Gai Pan | |
Chicken Curry Cantonese Style | |
How to Carve a Bird Like the Chinese Do | |
Soy Sauce Chicken | |
Gingered Chicken | |
Where to Go from Here | |
Part I | |
Chapter 1 | |
Chinese Cooking and I We Go Way Back | |
The Three Tenets of Chinese Cooking | |
Cook seasonally buy locally | |
If all else fails improvise | |
Chapter 2 | |
A Land of Plenty in the Face of Hardship | |
Chinas Big Apple | |
South of Eden | |
Chinas Wild Wild West | |
Part II | |
Chapter 3 | |
The Wok | |
Choosing the right wok for you | |
Seasoning your new wok | |
Caring for your wok | |
How to use your knife safely | |
How to sharpen your Chinese chefs knife | |
The Cutting Board | |
The Spatula and the Ladle | |
The Steamer | |
The Claypot Casserole | |
The Electric Rice Cooker | |
Spice Grinders | |
Chapter 4 | |
Where to Find Essential Chinese Ingredients | |
Classic Chinese Sauces and Condiments | |
Black bean sauce See tzup jeng shi zhi jiang | |
Chile pastes and sauces Laut tziu jeng la jiao jiang | |
Chile oil Laut you la you | |
Hoisin sauce Hoi seen jeng hai xian jiang | |
Oysterflavored sauce Hou yeo hao you | |
Plum sauce Suin mui jeng suan mei chiang | |
Rice wine Mike tziu mi jiu | |
Sesame oil Ma you | |
Sesame paste Tzee ma jeng zhi ma jiang | |
Soy sauce Jeng yeo jiang you | |
Dark soy sauce Lo ceo lao chou | |
Rice vinegar Bok tzo mi cu | |
Black vinegar Hok tzo hei cu | |
Spicing Up Your Life with Chinese Herbs and Spices | |
Chinese fivespice powder Ng heung fun wu xiang fen | |
Ginger Geung jiang | |
Sichuan peppercorns Fa tziu hua jiao | |
Star anise Bark gog ba jiao | |
The Ultimate in LongLasting Chinese Ingredients | |
Tofu Dou fu do fu | |
Chinese sausage Larp tzoen la chang | |
Baby corn Siu gum soeun xiao jin sun | |
Bamboo shoots Tzook soeun zhu sun | |
Water chestnuts Ma tike ma ti | |
Straw mushrooms Tzo gu cao gu | |
Dried black mushrooms Gon doan gu gan dong gu | |
Dried black fungus Hok mook yee gan mu er | |
Chapter 5 | |
Getting Ready | |
Getting a grip on your knife | |
Slicing | |
Cubingdicingmincing | |
Roll cutting | |
Parallel cutting | |
Crushing | |
Scoring | |
NonKnife Wielding Techniques | |
The Art of Cooking | |
Stepping up to the stove | |
Chapter 6 | |
Garnishes that Run the Gamut | |
The high end | |
Principles for Successful Garnishing | |
Garnishing 123s | |
Preparation issues | |
The Garnishes | |
Tomato Rose | |
Apple Wings | |
Cucumber Fan | |
Green Onion Brushes | |
Chili Pepper Flowers | |
Part III | |
Chapter 7 | |
Sauce Smarts | |
Hot and Spicy StirFry Sauce | |
Sweet and Sour Sauce | |
Master SauceRedCooking Sauce | |
AllPurpose Black Bean Sauce | |
Taking a Dip | |
Chile Oil | |
Chinese Mustard Dip | |
Sichuan Spicy Salt | |
Chapter 8 | |
Scrumptious Starters | |
Cantonese Pickled Vegetables | |
Chinese Chicken Salad | |
Baked Pork Buns | |
Its a Wrap | |
Spring roll wrappers | |
Wonton and potsticker wrappers | |
Spring Rolls | |
Crispy Wontons | |
Potstickers | |
Steamed Shrimp and Chive Dumplings | |
Green Onion Pancakes | |
Shrimp Toast | |
Chapter 9 | |
Chinese Soup for the Soul and Body | |
Brother Can You Spare Some Time? | |
Chinese Chicken Broth | |
Egg Flower Soup | |
Fish Soup with Spinach and Tofu | |
Hot and Sour Soup | |
Sweet Corn and Crabmeat Soup | |
Winter Melon Soup | |
Wonton Soup | |
Chapter 10 | |
A Shopping Spree by the Sea | |
A lean clean fishselling machine | |
Buy with your senses | |
What Do I Do with It Now? | |
Cooking Fish the Chinese Way | |
Braised Fish Hunan Style | |
Fish Steaks in Fragrant Sauce | |
SmokeBroiled Fish | |
PanGrilled Salmon Fillet with Black Bean Sauce | |
Steamed Whole Fish | |
Steamed Trout in Black Beans and Garlic | |
Dont Be Selfish with the Shellfish | |
Shopping for shellfish | |
Put it away right | |
Sweet and Sour Shrimp | |
Spicy Salt Shrimp | |
Shrimp and Scallops with Snow Peas | |
Seafood Casserole | |
Oysters in Black Bean Sauce | |
Chapter 11 | |
Pickin a Chicken Or Any Other Bird for That Matter | |
Handling and Storing It Safely | |
Deconstructing Your Chicken | |
Boning Chicken Legs | |
Making Chicken Drummettes | |
Great Chicken Recipes | |
Drunken Chicken | |
Chinese Roast Chicken | |
Duck Duck Lucky Duck | |
Pineapple Duck StirFry | |
Chapter 12 | |
How to Shop for Meat | |
Dealing with Meat at Home | |
In Praise of Pork | |
How to Buy Pork Like a Chinese Cook | |
Sweet and Sour Pork | |
Mu Shu Pork | |
Char Siu | |
TwiceCooked Pork | |
Jing Tu Pork Chops | |
Sichuan Spareribs | |
Pork with Bean Threads | |
Steamed Cabbage Rolls | |
Shanghai Meatballs | |
Chinese Pork Chops | |
Whats Your Beef? | |
Better Beef for a Chinese Meal | |
Tomato Beef | |
Tangerine Beef | |
Broccoli Beef | |
Beef Steak Over Glass Noodles | |
Spicy Beef with Leeks | |
Beef Stew | |
Uncle Philips Beef TriTip | |
On the Lamb | |
Mongolian Lamb in Hotpot | |
Lamb with Green Onions | |
Chapter 13 | |
Taking a Look at Tofu | |
How tofu is made | |
Tofu texture variations | |
Frozen and fermented tofu? | |
Tofu preparations | |
Tofu with Ham and Napa Cabbage | |
Tofu with Shrimp | |
Monks Choice Tofu | |
Ma Po Tofu | |
Tofu and Spinach | |
Tofu Puffs with ThreeColor Vegetables | |
Tofu with Mushrooms and Cashews | |
The Egg in Chinese Cuisine | |
Safety tips for dealing with eggs | |
Great egg preparations | |
Tomato Eggs | |
Steamed Eggs | |
Egg Fu Young | |
TeaFlavored Eggs | |
Chapter 14 | |
Whos Who in the World of Chinese Vegetables | |
Bean sprouts Ah cai dou ya | |
Bok choy Bok choy xiao bai cai | |
Chinese broccoli Gai lan jie lan | |
Chinese chives Gou choy jiu lai | |
Chinese eggplants Aike gwa qie zi | |
Daikon Law bok lou bu | |
Napa cabbage Siu choy da bai cai | |
Snow peas Hor lan dou xue dou | |
Taro root Woo tou yu tou | |
Winter melon Doan gwa dong gua | |
Yardlong beans Dou gog dou jiao | |
How to Get the Most Out of Your Vegetables While Cooking Them the Least | |
Braised Bamboo Shoots with Bok Choy | |
StirFried Assorted Vegetables | |
Asparagus with Baby Corn and OysterFlavored Sauce | |
Ivory and Jade Cauliflower and Broccoli with Creamy Egg White | |
Sautéed Green Beans | |
Three Mushrooms | |
Eggplants with Spicy Sauce | |
Swiss Chard with Tender Pork Slices | |
Chinatown Chop Suey | |
Chapter 15 | |
Rice to the Occasion | |
Which Rice Will Suffice? | |
Longgrain rice Jim mike chan mi | |
Perfect Steamed Rice | |
Mediumgrain rice Fong loi mike fung lai mi | |
Glutinous rice Nor mike nuo mi | |
Perfect Steamed Glutinous Rice | |
What to Make with Your Perfectly Cooked Rice | |
Sweet Precious Glutinous Rice | |
Claypot Chicken and Mushroom Rice | |
Noodling Around | |
Choose a Noodle Any Noodle | |
Fresh egg noodles Darn min ji dan mein | |
Fresh rice noodles Seen hor fun xian he fen | |
Dried rice noodles Gon hor fun gan he fen | |
Cellophane or bean thread noodles Fun xi fen si | |
Noodle Recipes | |
EasytoMake Chow Mein | |
Hong KongStyle PanFried Noodles | |
Chinese Chicken Noodle Soup | |
Singapore Rice Noodles | |
Beef Chow Fun | |
Ja Jiang Mein | |
Eight Treasures Noodle Soup | |
Shanghai Fried Noodles | |
Chapter 16 | |
Eastern Traditions | |
Almond Jelly with Fruit Cocktail | |
Sweet Tapioca Pearls | |
Steamed Sponge Cake | |
Sweet Silken Tofu | |
Western Influences | |
Almond Cookies | |
Mango Pudding | |
Caramelized Bananas | |
Egg Custard Tarts | |
Lychee Ice Cream | |
Chapter 17 | |
The Chinese Family Meal | |
Eating a Chinese meal | |
Planning a balanced Chinese meal | |
Sample Menus for Two Four and More | |
A feast for four | |
A table for six | |
Part IV | |
Chapter 18 | |
Making Sense of Regional Chinese Restaurants | |
Cantonese Southernstyle | |
Mandarin Northern or Beijingstyle | |
SichuanHunan | |
Shanghai | |
Dim Sum | |
Using Chopsticks | |
Chapter 19 | |
Flexibility and Adaptation Are Key | |
Let Your Creative Instincts Loose | |
Cook with the Seasons | |
Let Your Senses Be Your Guide | |
Taste as You Cook | |
Portions Arent Set in Stone | |
Respect the Leftover | |
Know Thy Stovetop | |
Mind the Details | |
Share the Food Share the Fun | |
Chapter 20 | |
Chapter 21 | |
Four Bits of Info for the Tea Drinker | |
Six WineRelated Tips | |